Cheesy Pepper Chip Low-Carb Nachos
4
10 minutes
20 minutes
American
Appetizers
What do you make when you want to snack, but also want to stick to your low carb program?
Low Carb Nachos!
So delish and truthfully, they're almost NO carb with our creative and colorful chip substitution.
Make a big batch of these and never feel deprived from snacking again. And trust us, really DO make a big batch as everyone will want to be scarfing these up on you as they're so much prettier than the original.
Happy Cooking-
Stacey
Ingredients
- 1 pound bag mini sweet peppers (assorted colors)
- Pinch of Stacey Hawkins Dash of Desperation Seasoning
- 20 ounces ground beef, 90+% lean
- 1/2 C lowfat cheddar cheese
- 6 T Lowfat Sour Cream
- 1 Tablespoon Stacey Hawkins Phoenix Sunrise Seasoning
- 4 T black olives
- fresh cilantro
- 8 T salsa (sugar free)
Directions
Place a large frying pan over medium high heat. When hot, add the ground beef and sprinkle with Phoenix Sunrise Seasoning. Sauté for 7-8 minutes until beef is slightly browned. Be sure to break up large chunks so that you have a nice, fine mixture to sprinkle over the nachos.
While beef is cooking, prepare the pepper "chips" by removing the pepper tops, cutting in half and removing the seeds.
Preheat your broiler to high at this time as well.
Arrange the peppers on an oven-safe platter, cut side up and sprinkle with a pinch of Dash of Desperation. Microwave on high for 30 seconds, then again for an additional 30 seconds until just soft, but not overcooked (repeat in 30 second intervals as necessary so you don't overdo it. The peppers need to be crisp-tender so that they will hold their shape.
Sprinkle the seasoned meat over the chips. Add the shredded cheese over the top and then place under the broiler, approximately 6" down, and cook until cheese is melted.
Serve with your favorite condiments and enjoy!
